Start by preheating your oven according to the instructions on the strawberry cake mix box. Grease a 9×13 baking dish well to prevent sticking.

Prepare the strawberry cake batter following the package directions. Pour the batter evenly into the prepared baking dish and bake as directed.

Once the cake is fully baked, remove it from the oven and allow it to cool for about 10 minutes. The cake should still be warm but not hot.

Using the handle of a wooden spoon, poke holes all over the surface of the cake. Space the holes evenly so the pudding can soak into every bite.

In a large bowl, whisk together the instant white chocolate pudding mix and 4 cups of cold milk. Mix according to the package directions but do not let it fully thicken.

Carefully pour the pudding mixture over the cake, making sure it flows into the holes. Use a spatula to spread it evenly if needed. Let the cake sit on the counter for about 5 minutes so the pudding can set slightly.

Spread the Cool Whip evenly over the pudding layer, covering the entire cake.

Melt the chocolate in a microwave safe bowl using 15 to 30 second intervals, stirring well between each interval until smooth.

Top the cake with quartered strawberries, distributing them evenly. Drizzle the melted chocolate over the strawberries and whipped topping.

Refrigerate the cake for at least two hours before serving to allow everything to set properly. Slice and enjoy.